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This chicken burrito casserole transforms all the delicious components of a handheld burrito into one convenient, family friendly baked dish. Tender shredded chicken, fluffy rice, black beans and corn come together with Mexican seasonings and melty cheese for a meal that satisfies cravings for Tex Mex flavors without the fuss of individual assembly. It's the perfect solution for busy weeknights when you want something hearty and flavorful with minimal effort.
I started making this casserole when my kids' sports schedules got chaotic, and we needed something that could be ready whenever everyone finally made it to the table. The first time I served it, I was surprised when my pickiest eater asked for seconds! Now it's requested at least twice a month, and I always make extra for lunches throughout the week.
Ingredients
To make this Chicken Burrito Casserole, you will need the following ingredients:
- Onion: ½ cup, finely diced, creates an aromatic foundation for the dish.
- Red bell pepper: 1, diced, adds sweetness, color, and vitamin C.
- Parboiled long grain brown rice: 1 cup, uncooked, provides hearty texture and nutty flavor.
- Fajita seasoning: 3 tbsp, infuses everything with classic Mexican spices.
- Cayenne pepper: ⅛ tsp, adds a gentle heat that can be adjusted to taste.
- Frozen corn kernels: 1 cup, contributes sweet pops of flavor and golden color.
- Black beans: 1 (14 oz) can, low sodium, drained and rinsed, offers protein and fiber.
- Shredded chicken: 5 cups, provides satisfying protein and makes the dish substantial.
- Chicken broth: 3 cups, reduced sodium, cooks the rice and infuses it with flavor.
- Green chilies: 1 (4 oz) can, mild, adds authentic southwestern flavor without much heat.
- Tomato paste: 1 tbsp, concentrates rich tomato flavor and helps thicken the sauce.
- Olive oil: 2 tbsp, adds richness and helps prevent the rice from becoming too sticky.
- Monterey Jack cheese: 1¼ cups, shredded, creates a gooey, melty topping.
Step-by-Step Instructions
Follow these steps to create the perfect Chicken Burrito Casserole:
- Prepare the Base Mixture
- Preheat oven to 400°F. In a 9×13-inch baking dish, combine onion, red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper.
- Create the Flavorful Cooking Liquid
- In a bowl, whisk together chicken broth, green chilies, tomato paste, and olive oil. Pour over the rice mixture and stir to combine.
- Add Protein and More Texture
- Add shredded chicken, black beans, and frozen corn. Distribute evenly throughout the mixture.
- Bake Until Rice is Tender
- Cover tightly with foil and bake for 65-70 minutes, checking for doneness around 60 minutes.
- Add Cheese for the Finish
- Remove foil, sprinkle shredded Monterey Jack cheese over the top, and bake uncovered for 5-10 more minutes until melted and golden.
- Rest Before Serving
- Let rest for 5-10 minutes before serving. Garnish with cilantro, green onions, avocado, or sour cream as desired.
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Make It Your Own
For a spicier version, add diced jalapeños or a dash of hot sauce. Increase vegetable content with diced zucchini or spinach. Vegetarians can replace chicken with extra beans. Use homemade fajita seasoning for a personalized flavor.
Perfect for Busy Families
This casserole can be assembled ahead and refrigerated, then baked when needed. It’s also great for meal prep, leftovers taste even better the next day.
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The first time I made this, I was skeptical that something so simple could deliver such flavor. I was pleasantly surprised by how the fresh ingredients created such a vibrant sauce during baking, and how the chicken remained so tender. What I appreciate most is how it satisfies my cravings for Mexican food in a way that aligns with my nutrition goals. The protein content keeps me full for hours, and the low-carb profile means I can enjoy seconds without guilt!
Frequently Asked Questions
- → How spicy is this Fiesta Chicken Bake?
- As written, this recipe has a mild to medium heat level from the jalapeño. For a milder version, remove the seeds and membranes from the jalapeño or substitute with a milder green pepper like poblano. To increase the heat, add an extra jalapeño or include some cayenne pepper in the chicken seasoning.
- → Can I use chicken thighs instead of breast meat?
- Yes, boneless skinless chicken thighs work well in this recipe and often result in juicier meat. The cooking time remains about the same, but you can check for doneness with a meat thermometer (165°F/74°C) to be certain.
- → What can I serve with this Fiesta Chicken Bake?
- This versatile dish pairs well with cilantro lime rice, black beans, or a simple green salad. For a lower-carb option, serve it with cauliflower rice or a side of roasted vegetables. It's also delicious wrapped in warm tortillas as a filling for tacos or burritos.
- → Can I make this Fiesta Chicken Bake ahead of time?
- Yes, you can prepare the tomato mixture and season the chicken up to 24 hours ahead, storing them separately in the refrigerator. Assemble and bake when ready to serve. Alternatively, you can fully bake the dish, refrigerate for up to 3 days, and reheat in a 350°F oven until warmed through.
- → What other cheeses work well in this recipe?
- While mozzarella provides a mild, creamy topping that melts beautifully, you can substitute or combine it with Monterey Jack, Mexican blend cheese, or pepper jack for added spice. For authentic Mexican flavor, try using queso fresco or queso Oaxaca, though these won't melt in the same way as mozzarella.